Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 packet active dry yeast
- ½ cup warm milk
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Activate the Yeast: In a small bowl, combine warm milk and a teaspoon of sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, whisk together flour, remaining sugar, spices, and salt. Add pumpkin puree, melted butter, egg, and yeast mixture. Stir until combined. Knead for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Cover bowl with plastic wrap or a damp towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Roll and Fill: Punch down dough, transfer to a floured surface. Roll into a ¼ inch thick rectangle. Spread softened butter, sprinkle with cinnamon and sugar, then roll tightly to form a log.
- Cut and Arrange: Slice into 1-1.5 inch pieces and place in a greased baking pan. Cover and let rise for another 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Prepare Frosting: Mix powdered sugar, brewed coffee, and maple syrup until smooth.
- Frost and Serve: Spread frosting over warm rolls and serve immediately.
Notes
- For a richer flavor, add a splash of vanilla extract to the frosting.
- Short on time? Use a stand mixer with a dough hook for kneading.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 370 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg